Steak Frites & Café de Paris Sauce

• Meanwhile, thinly slice onion (see ingredients). Finely chop garlic. • Trim ends of asparagus. Halve cherry tomatoes. • In a medium bowl, combine cream, Dijon mustard and Worcestershire sauce. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook. • Add half the garlic and cook until fragrant, 1 minute. Transfer garlic asparagus to a large bowl and set aside.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• While the beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 4-5 minutes. • Add remaining garlic and curry powder (see ingredients) and cook, until fragrant, 1 minute. • Add mustard cream mixture to the pan and simmer until thickened and slightly reduced, 1-2 minutes. Season with salt and pepper.